Manhattan Fish Chowder Recipe


Preparation Time5 MinCooking Time1 Hr 0 Min
Ready In1 Hr 5 MinDifficulty LevelVery Easy
Health IndexHealthyServings6
Main IngredientInterest Group


 Fish fillets/Fish steaks1 Pound (Use Either Fresh Or Frozen)
 Chopped bacon/Salt pork1⁄4 Cup (4 tbs)
 Chopped onion1⁄2 Cup (8 tbs)
 Boiling water2 Cup (32 tbs)
 Canned tomatoes1 Pound (1 Can)
 Diced potatoes1 Cup (16 tbs)
 Diced carrots1⁄2 Cup (8 tbs)
 Chopped celery1⁄2 Cup (8 tbs)
 Catsup1⁄4 Cup (4 tbs)
 Worcestershire sauce1 Tablespoon
 Chopped fresh thyme/1 teaspoon dried1 Teaspoon
 Garlic salt1⁄2 Teaspoon
 Freshly ground black pepper To Taste
 Red pepper flakes1 Teaspoon

Nutrition Facts

Serving size

Calories 150 Calories from Fat 29

% Daily Value*

Total Fat 3 g4.9%

Saturated Fat 0.77 g3.8%

Trans Fat 0 g

Cholesterol 53.5 mg

Sodium 625.6 mg26.1%

Total Carbohydrates 15 g4.9%

Dietary Fiber 2.9 g11.7%

Sugars 3.8 g

Protein 18 g35.5%

Vitamin A 50.5% Vitamin C 21.1%

Calcium 8.7% Iron 9%

*Based on a 2000 Calorie diet


1. Remove the frozen fish from freezer and let thaw at room temperatur for 15 minutes.
2. Remove any bones, skin, if any, and dice the fish fillets into 1-inch pieces. Keep aside.

3. Heat a cooking casserole or Dutch oven over medium heat.
4. Add the chopped bacon or salt pork and sauté it to render fat and until it has browned.
5. Add onion and sauté it until it is soft and light golden.
6. Add the vegetables, Worcestershire sauce, catsup, herbs and seasonings to the casserole and stir.
7. Pour in the boiling water and stir well.
8. Allow the soup to come to a boil.
9. Cover the casserole and reduce heat. Let the vegetables simmer for about 30 minutes until tender.
10. Add the fish cubes to the boiling liquid and gently stir once.
11. Let the soup simmer for a few minutes, just until the fish is cooked and flakes easily.

12. Ladle the hot soup, vegetables, and fish into soup bowls.
13. Serve with crusty bread.